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Carma of Detroit, Michigan is having difficulty making pignolata due to procedure errors..


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  • 3 Cups flour
  • 6 Eggs
  • 11/2 Cups vegetable oil
  • 1 Cup honey
  • 1 Cup chopped almonds (alternate pecans)
  • Powdered sugar to taste
  • Chocolate shavings to taste

Procedure: Add flour and eggs. Knead the dough, form dough into a ball. Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls. On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long. Using a sharp knife, cut each rope into 1/3 inch pieces. Heat oil in a deep pan Shake off excess flour, and fry the bits of dough until puffy and golden brown. DO NOT crowd the frying pan or fryer. Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain. Continue frying until all the balls have been fried. Place drained, fried balls into a large mixing bowl (or disposable roasting pan). Pour the honey into a large frying pan, and heat until bubbly, remove from heat and add a little sugar to adhere the balls. With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey. After honey is completely cooled add toasted almonds and chocolate bits. Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape. Sprinkle with powered sugar.

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